This is a great idli recipe to have on hand for last-minute guests. Serve these idlis hot with ghee on top and chutney or Milagai powder on the side.
Here is a quick and easy ‘shortcut dosa’. You don’t need to soak or grind the dal but it still makes delicious plain dosa.
A sweet curry prepared with ripe mangoes. Very widely used in Kerala during the mango season.
Plantains grow widely in Kerala. Hence, Plantain Bajji is a common and much loved snack.
An easy to make spicy chutney that goes well with Idlis and dosas.
Another classic Andhra preparation. This dish goes perfectly with ‘Aaku pappu’ (dal with greens). I even like it as an accompaniment to khichdi. This tastes best with home-made buttermilk, but you can use commercial buttermilk too.
This is a quick mixed dosa that I first ate at a friend’s house. It comes together very quickly for breakfast or when you get unexpected guests. It has a lot of flavour so all you need is some pickle or chutney on the side.
I first ate this dosa in a small village near Bangalore. I love the earthy, nutty taste of the Ragi. It is also very nutritious.
Here is a quick dosa recipe that is a cross between plain dosa and ada/adai.This recipe uses lentil flours so there’s no need for soaking and grinding them. It is best served with chutney or Andhra mango pickle, “avakkai”.
Great Brinjal Curry.